Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs, and then sprinkled with chopped fennel fronds before serving. More Amazing Seafood Recipes
Fish Alternatives Use other relatively thick, white-fleshed fillets in place of the cod. Try haddock, sea bass, or orange roughy.
Fennel Fronds The wispy leaves on the top of fennel bulbs have a mild anise flavor and can be used like an herb. Some grocers cut this part off, but if you can find fennel with the fronds still attached, they're a bonus. If not, the dish will taste just fine without them.
Fennel is particularly nice when paired with a full-flavored acidic white such as a Chenin Blanc or Sauvignon Blanc. Look for a Vouvray (made from Chenin Blanc) or Sancerre (made from Sauvignon Blanc), both produced in the Loire Valley in France.